Mackerel with lemon - an aromatic fish for dinner. Baked whole mackerel in the oven with lemon, in a foil with lemon - many options

Mackerel with lemon - an aromatic fish for dinner. Baked whole mackerel in the oven with lemon, in a foil with lemon - many options

Everyone knows that sea fish is rich in omega-3 fatty acids and other beneficial substances.

Scientists have shown that in countries where sea fish dishes are popular, there is a very low percentage of cardiovascular diseases.

This fact deserves attention.

So try as much as possible to cook dishes from this fish.

Lemon mackerel - basic cooking principles

Mackerel with lemon is baked in foil, sleeve or just in the oven. Very tasty it turns out pickled mackerel with lemon. With this method of cooking retains all the beneficial substances.

Mackerel is mainly sold frozen. The fish is completely thawed, washed well under the tap and cut off the head and tail. Then the mackerel is gutted, necessarily cleaning the black film, as it can give bitterness.

The prepared carcass is again washed and cut. Mackerel can be cooked whole, cut into fillets or cut into slices.

Lemon washed, wiped and cut into slices. You can apply it in different ways: make cross cuts in tashka and insert lemon slices into them or stuff fish.

In addition to lemon, you can take onions and fresh herbs. Mackerel season with spices, herbs and bake in the oven.

Recipe 1. Baked mackerel with lemon

Ingredients

  • two fresh-frozen mackerel;
  • salt;
  • lemon;
  • 75 g of mayonnaise;
  • ground black pepper;
  • three cloves of garlic;
  • three sprigs of fresh parsley.

Method of preparation

1. Defrost the mackerel at room temperature. Wash fish and remove heads, fins and tails. Make an incision along the abdomen and gut. Carefully we clean the walls of the black film.

2. Across each carcass we make four deep cuts to the ridge. Sprinkle the fish with a mixture of salt and black pepper, and rub it with the inside. 3. Sprigs of parsley, dry and finely crumble. We clean the chives and skip through the garlic press. My lemon, cut in half and squeeze the juice from one half. Greens, lemon juice and garlic mix in a small bowl.

4. Lemon-garlic mixture stir in the abdomen. Cut the other half of the lemon into thin slices. Mackerel lay out in a heat-resistant form for baking, brushing it with oil. Lemon slices are inserted into the incisions. The surface of the fish grease mayonnaise.

5. Form the fish sent to the oven, preheated to 180C for 45 minutes. Mackerel served with rice or potato side dish.

Recipe 2. Mackerel in Leaf Foil

Ingredients

  • one mackerel;
  • mayonnaise;
  • lemon;
  • salt;
  • spice mixture for fish;
  • black pepper;
  • food foil.

Method of preparation

1. Defrost the mackerel in the refrigerator or at room temperature. We make an incision along the abdomen and gutted fish. We clean the black film. Once again, wash, dip with napkins and rub the carcass with salt from the inside and outside. Then grease the carcass with mayonnaise.

2. Make four oblique transverse incisions on the back. Lemon wash, wipe and cut into slices. Insert them into the incisions.

3. We put the prepared fish on the foil and wrap tightly.

4. Put the mackerel on a baking sheet and put it in a preheated oven. Bake the fish for an hour. Then we get a baking sheet, unfold the foil and check the readiness with a toothpick.

5. Send the mackerel in the oven for another ten minutes to make it brown. Put the ready mackerel on a serving dish for fish, decorate with lemon zest and serve with a side dish of rice or potatoes.

Recipe 3. Marinated mackerel with lemon

Ingredients

  • two fresh-frozen mackerel;
  • two buds of carnation;
  • lemon;
  • vegetable oil;
  • onion;
  • sugar;
  • fresh dill;
  • salt;
  • clove of garlic.

Method of preparation

1. Defrost the mackerel, trim the head, fins and tail. Make an incision along the abdomen, remove the insides and clean the walls of the black film. Wash the carcass again under a tap, dip it in napkins and cut into pieces, three centimeters thick.

2. Fold the fish in a suitable dish. Rinse lemon, wipe, cut in half and squeeze juice out of it directly to the mackerel. All that remains of the lemon, cut into large chunks and add to the fish. Stir and leave the fish to soak for a while.

3. Peel the bulb and chop into half rings. Chive free from the husk. Rinse the dill. Greens and garlic crumble as small as possible. Add garlic, onions and herbs to the fish. Salt, add a little sugar, cloves and pour all the refined vegetable oil. Mix.

4. Put the fish in a jar or tray with a lid and put in the refrigerator overnight. Serve with any side dish or simply with black bread.

Recipe 4. Lemon mackerel baked in the sleeve

Ingredients

  • vegetable oil;
  • two mackerel;
  • onion;
  • salt;
  • freshly ground pepper;
  • lemon.

Method of preparation

1. Remove freshly frozen mackerel from the freezer and leave it to thaw. Wash the fish, trim the head and gut, making a cut along the abdomen. Rinse the mackerel once more, make an incision from abdomen to tail and carefully remove the ridge. Expand the fillet in the form of a book and choose small bones with tweezers.

2. Rub the mackerel with a mixture of freshly ground pepper and salt. Wash lemon, cut in half. From the first half, squeeze out the juice and sprinkle them with fish. Cut the second into slices. Bulb clean and chop rings. 3. On one half of the fillet decompose onion rings, and on the second - lemon slices. Sprinkle everything with vegetable oil. Connect the halves of the fish and put it in the sleeve.

4. Put the sleeve with the fish in a heat-resistant form and send it to bake for forty minutes, heating the oven to 180C. Serve mackerel with potato, vegetable or rice side dish.

Recipe 5. Mackerel in the oven with lemon in Italian

Ingredients

  • 50 ml of olive oil;
  • one mackerel;
  • three potato tubers;
  • 2 g black pepper;
  • 100 g fresh champignons;
  • salt;
  • onion;
  • lemon.

Method of preparation

1. Thawed fish, washed with giblets and we clean the walls of the black film. Once again, rinse and dip with a napkin. Make several cuts diagonally across the carcass.

2. Wash lemon, wipe and cut into thin half-rings. We put lemon on all sides of the fish and leave it to soak in lemon flavor and taste.

3. Mushrooms are laid out in a sieve and rinsed under running water, spread on a linen towel and lightly dried. Cut champignons not too large.

4. Cook the mushrooms in lightly salted water for about ten minutes. Then we throw them in a colander and leave to cool.

5. Clean the potatoes, wash and cut them into slices. Peeled onions shred rings.

6. Making foil like a boat. Place the mackerel in it, on top of which we lay boiled mushrooms. On each side we lay slices of potatoes. Put onion rings on top. Salt, pepper and pour with vegetable oil. Send the fish in the oven for forty minutes.

7. Finished fish served directly in foil or put on the dish. Before serving, pour the mackerel with freshly squeezed lemon juice.

Recipe 6. Stuffed Mackerel with Lemon

Ingredients

  • two fresh-frozen mackerel;
  • 10 g of seasonings for fish;
  • two processed cheese;
  • 100 g of mayonnaise;
  • lemon.

Method of preparation

1. Thawed mackerel with giblets, making an incision along the abdomen. We clean the walls of black film. Once again we wash the carcass and dip it with a napkin.

2. Rub the belly of the fish with spices.

3. Pre-processed cheese put in the freezer for a few minutes. Then, three them on a fine grater. Add to the curd a couple of spoons of lemon juice and mayonnaise. Thoroughly mix everything.

4. Fill the abdomen of mackerel tightly with the obtained lemon-cheese filling.

5. Form the baking lining with foil and spread the stuffed mackerel into it. Top with slices of lemon. Cover all with foil and bake in the oven, preheated to 200C, 45 minutes. Mackerel served with baked vegetables or boiled rice.

Recipe 7. Lemon mackerel baked in foil

Ingredients

  • one fresh-frozen mackerel;
  • a quarter of a lemon;
  • freshly ground pepper;
  • a bunch of dill and parsley;
  • salt coarse sea.

Method of preparation

1. Defrost the mackerel, wash it and gut it. We clean the walls of the abdomen from the black film to get rid of bitterness.

2. A bunch of greens rinsed, shake off excess moisture and shallow it finely. Put the greens in a bowl, salt it, pepper and rub with a pestle until juice appears.

3. Rub the mackerel on the outside with a mixture of salt and freshly ground pepper. Inside the fish lay out the filling of greens.

4. Wrap the green mackerel stuffed in foil. Put the prepared fish on a baking sheet and bake for half an hour at 190C.

5. Expand the finished fish, lay out on a serving dish and pour with lemon juice. Served with boiled potatoes.

Recipe 8. Flemish Lemon Mackerel

Ingredients

  • half a kilo of mackerel;
  • 10 ml of olive oil;
  • lemon;
  • a pinch of ground nutmeg;
  • salt;
  • 25 g of green tarragon and chervil.

Method of preparation

1. Thawed mackerel clean, gut, wash and dry with napkins. Do not forget to clean the walls of the abdomen from the black film, so that the fish subsequently did not taste bitter.

2. Rinse the greens, chop finely and spread in a bowl. Add salt, spices and a little olive oil to it. All carefully rubbed and lay out two thirds of the mixture in the abdomen of mackerel. Sprinkle the fish on top with freshly squeezed lemon juice and lubricate with the remaining mixture.

3. Grease the parchment with oil and place fish on it. Wrap and lay out on a baking sheet. Cooking fish for about an hour at 170C. We unwrap the finished mackerel, sprinkle with lemon juice and serve with vegetable salad or boiled potatoes.

Lemon mackerel - Tricks and Tips

  • Start cooking mackerel when it is still slightly frozen. In this case, it is marinated additionally in its own juice.
  • If you are cooking mackerel in foil, wrap the fish so that there is an air gap between the foil and the fish.
  • Place the mackerel in the preheated oven only.
  • It is desirable that the first half of the time be used to cook mackerel at a temperature of 150 ° C, so that it becomes better saturated with the aromas and flavors of spices. Then increase the temperature so that the fish is covered with an appetizing crust.
Comments (0)
Search